Caramelized Onion Pasta
Caramelized Onion Pasta ❤️👌🏻 there’s a tiny secret ingredient that makes it so creamy and gives it that je ne sais quoi… Also, the crispy shallots are such a good compliment to it.
Ingredients
- 1/2 package bucati corti pasta
- 1 yellow onion, large and thinly sliced
- 2 shallots, thinly sliced
- 1/4 cup white wine
- 1 cup fire roasted red peppers, pat dry VERY well
- 1/3 cup heavy cream , or plant based milk of choice
- 3 tbsp butter, plant based to veganize
- 1.5 oz triple cream brie, rind removed, it’ll be about a 1 inch piece or about 1/4 cup.
- Parmigiano reggiano, to taste
- Basil , to taste
- Olive oil
- Seasoned salt , to taste
Instructions
- First, add the sliced onion and 1 of the shallots to a pan with olive oil and 1 tbsp butter. Caramelize them on medium low for 12 minutes. Then, add in the white wine and a bit of seasoned salt. Keep cooking on low for another 10 minutes. Keep a close eye on them.
- Secondly, boil your pasta according to package directions minus 1 minute to continue it in the sauce.
- Blend together the onions with 1/3 cup pasta water and the red peppers.
- Transfer back to the pan, add the cream and cook for 5 minutes on medium low. Add in the brie and stir until it dissolves into the sauce. Then, add the butter and at this point add your pasta. If the sauce is too tight, add a bit more pasta water.
- Preheat a small pan with a bit of olive oil. Fry your shallots for about 4-5 minutes on medium or until golden. Transfer to a paper towel.
- Lastly, top the pasta with the shallots, Parmigiano Reggiano, basil and black pepper. Enjoy!
Nutrition
Calories: 416kcal, Carbohydrates: 49g, Protein: 11g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.3g, Cholesterol: 56mg, Sodium: 626mg, Potassium: 302mg, Fiber: 3g, Sugar: 4g, Vitamin A: 800IU, Vitamin C: 20mg, Calcium: 73mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.